Ingredients for Best Ever Make Ahead Potatoes
- 4 large russet potatoes, plus 2 medium russet potatoes (or one 32oz box instant mashed potatoes)
- ½ cup cooked bacon bits
- 2 cloves minced garlic
- 4 tablespoons (½ stick) butter
- ¼ cup milk
- 1 cup shredded cheddar cheese
- Chives, for garnish
- Chopped green onions, for garnish (optional)
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How to Make Best Ever Make Ahead Potatoes
- Preheat oven to 400-425°F (200-220°C). Wash and scrub 4 large russet potatoes. Cut each potato in half lengthwise.
- Wrap each potato half in aluminum foil. Bake for 1 hour, or until easily pierced with a fork.
- While potatoes are baking, prepare the filling. Boil or steam 2 medium russet potatoes until tender. Alternatively, prepare one 32oz box of instant mashed potatoes according to package directions.
- Once baked, remove potatoes from oven and carefully scoop out the potato flesh from the skins, leaving about ⅛ inch of potato to maintain the shell's structure.
- In a large bowl, combine the scooped baked potato flesh, prepared mashed potatoes, 4 tablespoons butter (1/2 stick), 2 cloves minced garlic, ¼ cup milk, 1 cup shredded cheddar cheese, and ½ cup cooked bacon bits. Mix thoroughly.
- Fill each potato skin generously with the potato mixture. You can use a spoon or a piping bag fitted with a large star tip for a decorative touch.
- To keep warm, return stuffed potatoes to the oven at 200°F (95°C) for up to 30 minutes. Alternatively, assemble ahead of time and bake at 350°F (175°C) for 30 minutes before serving.
- Garnish with chopped green onions or chives before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
5g
Fat
29g
Carbs
9g
